Wednesday, March 22, 2017

Baked Garlic Parmesan Chicken


Ingredients:

1/2 cup olive oil
5 cloves garlic, minced (optional)
5 cups prepared Italian bread crumbs
3 cups grated Parmesan cheese
30 skinless, boneless chicken breast halves, or any combination of chicken pieces, with or without the skin
Note: if using chicken with skin, place skin side up on the baking pan

Directions:

Preheat oven to 350 degrees. Lightly grease 3 rimmed 9×13 baking pans.
In a bowl blend olive oil and garlic (optional). In a separate bowl mix bread crumbs and Parmesan cheese.
Dip each chicken piece in the oil mixture, then in the breadcrumb mixture. Arrange the coated chicken on the prepared baking pans and sprinkle with any remaining breadcrumb mixture.
Bake 30 minutes in preheated oven, or until chicken is no longer pink and juices run clear.
Cool chicken on baking pans, cover with foil and label with reheating instructions.
Recipe can be made several days ahead. To transport, place slow cooker in a sturdy box cast off from Costco. Meal will be ready to heat upon arrival.
Reheat in 300 degree oven for 20 minutes; uncover for last 5 minutes.

Boston Cream Poke Cake


Ingredients

1 box yellow butter recipe cake mix
2 small boxes French Vanilla instant pudding
1 tub chocolate frosting

Instructions

Bake cake as directed on the box.
Prepare the pudding as directed on the box.
While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
Spread the pudding over the cake, pushing it into the holes.
Refrigerate for 1 1/2 - 2 hours.
Remove the lid and seal from the frosting and microwave for 15-20 second intervals, stirring in between each interval, until the frosting can be poured, but not bubbling.
Spread the frosting over the cake and refrigerate 4 hours or overnight.

Monday, March 20, 2017

Boiled Fruit Cake


INGREDIENTS:

250g plain flour
½ cup Self raising flour
250g butter
250g brown sugar
½ cup water
½ cup rum or brandy
250g sultanas
500g raisins
250g dates
125g currants
62g mixed peel
62g cherries
grated rind of half a lemon
grated rind of half a orange
½ tablespoon golden syrup
½ teaspoon bicarb soda.
5 eggs, beaten

DIRECTIONS:

Put butter, brown sugar, water, rum or brandy, sultanas, raisins, dates, currants, mixed peel and cherries into a saucepan and bring to the boil, stirring occasionally.
Remove from heat and add grated rind of half a lemon and half an orange, golden syrup and bicarb soda.
Empty into a bowl and stand overnight.
Add 5 beaten eggs alternately with plain flour and S.R. flour, sifted with pinch salt.
Place mixture into a 20cm prepared tin.
Bake at 300 degrees F / 150 degrees C / Gas 2 for 3 ¼ hours to 4 hours, depending on your oven.

Homemade Chicken Noodle Soup


Ingredients :

10 servings
4 cups white chicken meat cut into bite size pieces…
2 stalks chopped celery
2 tablespoons minced garlic
3 large chopped carrots
1 tablespoon dried minced onion
1/4 cup butter
2 bullion cubes
1 bag egg noodles
12 cups Swanson chicken broth
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
1/2 tsp black pepper
Pinch of salt
.
Directions :

In a large stock pot, saute celery and garlic in butter
Add chicken, carrots, water, bouillon cubes, dried minced onion, marjoram, black pepper, bay leaf, parsley and salt. Simmer for 30 minutes.
Add noodles, and simmer

Wednesday, March 15, 2017

Chicken and Dumplings


1 Rotisserie Chicken
2 small cans of Pillsbury Buttermilk biscuits (any except flaky)
1 can Cream of Chicken Soup
1 32oz box of chicken stock
1 1/2 cups of milk
1/2 tsp. poultry seasoning
1/2 tsp. black pepper
1/2 stick butter
Thickener Ingredients
1/4 cup flour
3/4 cup milk

How to make it :

Remove all chicken from the bones and dice. Set chicken aside.
Cut biscuits into 1/2″ pieces (roll each biscuit between your hands forming a long tube; then cut into half inch pieces.
Set cut up biscuits on a cookie sheet and keep them separated. Place in refrigerator.
In a large pot, combine chicken stock, cream of chicken soup and milk, whisking together until soup is dissolved. Add Poultry seasoning and black pepper.
Bring to full boil and then add real butter; reducing the heat to medium so that the liquid continues to simmer not boil.
When the butter has melted, start dropping the biscuits into the boiling liquid. Stir occasionally reducing heat to medium or low.
Once all the biscuits have been added to the liquid, let them boil lightly as you prepare a thickener. To make a thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir together.
Slowly add thickener to the liquid and biscuits stirring constantly. This will slightly thicken the liquid.
Once liquid begins to thicken, add diced chicken. Let this mixture cook, covered, for approximately 20 minutes, stirring occasionally. When the biscuits are no longer doughy but firm, it is ready to be served.
If you have leftover dough roll little balls and sprinkle with cinnamon and sugar. Bake for dessert!

Jello Cake



Ingredients

1 box white cake mix, with or without pudding in the mix
1 teaspoon Pure Vanilla extract
1 box strawberry jello, 3 ounce box
1/2 cup cold water
1 cup boiling water
1 quart of fresh strawberries
1 cup blueberries
1 carton, 8 ounce, cool whip, thawed

Prep Time 15 min 
Cook Time 20 min 
Total Time 35 min

Instructions


Preheat oven to 350 degrees.
Lightly grease and flour a 9" x 13" cake pan.
Mix the cake mix according to package directions. Bake for about 20 minutes until a toothpick inserted into the center of the cake comes out with slightly moist cake crumbs on it. (do not overtake). Let cake cool completely.
In a small bowl, mix the jello and the boiling water. Whisk the mixture until the jello is totally dissolved. Add the cold water and whisk for about 30 seconds.
Pour the jello mixture over the completely cooled cake, distributing the jello mixture evenly over the top of the cake. Refrigerate the cake for about three hours until the jello has had time to set up.
Spread the cool whip over the top of the cake and add the fruit.
Keep refrigerated until ready to serve.
Notes
Any flavor jello can be used in the cake.
Any fruit can be used to decorate the cake.
Fresh homemade whipped cream can also be used instead of the cool whip.

Sunday, March 12, 2017

Recipe : adobong pusit sa gata


INGREDIENTS

1kg squid (cleaned)
1 large onion sliced
1 clove garlic pound and sliced
3 pcs ripe tomatoes cut
1 tsp fish sauce (or bagoong…mas yummy) to taste
3 finger chillies
half cup coconut milk

INSTRUCTIONS

1. To cook this version of ginataang pusit, also called as “adobong pusit sa gata” (or squid in
coconut milk), saute the onion and garlic like you usually do.
2. Throw in 2 to 3 pieces of ripe tomatoes. Add some fish sauce (or bagoong, mas yummy!).
3. Then add the coconut milk. Bring to boil and allow the liquid to thicken so it becomes
creamier.
4. Add the squid and finger chillies. Bring to boil for 30 seconds (or a minute but don’t
overcook) and then transfer to a serving plat